Baby washing; complete

It seems like we've given up on PBE but we are not quitters we're just distracted by a few goings on. Doodles and the Gypsy Caravan are on the move, lil bird is bogged down with work responsibilities and myself, well Moon's just being Moon. We can't blame any of our usual readers if they've drifted off but we will make more of an effort to continue, at least through the tough times.

Some of my time was spent getting ready for a small twenty person reception after the Christening of our little Princess. I received much help from sister Doodles and daughter lil bird. I know it would not have been a success without them.

Doodles and I had great fun planning the menu and I have to say all of the food was a big hit. Some was bought pre-made, others we made ourselves. The menu was Asian, as per the request of the parents of the princess. Both Doodles and myself were a bit dumbfounded when one item stood out above the rest, Radish with Garlic Ginger Cream Cheese. People could not stay away from them.

Here's how we developed the recipe. I had an extra package of cream cheese, we had loads of garlic, ginger, and chives, and we found a way to transport all of this to a mouth; the radish. We literaly needed something else cold and started adding flavors. Our first choice was daikon but it lacked the color and punch.

To 8 oz of softened cream cheese add:

• about 1 tablespoon each of grated ginger and pressed garlic
• a bit of milk to loosen the cheese
• pinch of salt
• few tablespoons of minced chives

All of the above is to taste but we made it strong to balance the radish.

Slice large radishes in thirds, small ones in half and dry. Pipe cream cheese on top and serve immediately. I made the cheese mixture the day before and put it in the piping bag already to go the next day. Doodles dried the radish and piped them on the serving plate. Very efficient. Like I said, easy and everyone was popping these little gems like crazy.
Menu
Asian Meatballs with Hoisin sauce
Shrimp Tempura (pre-made from Costco)
Chicken Teriyaki (pre-made from Costco)
Pineapple sausage (Costco)
Chinese chicken salad
Pork pot stickers dipping sauce (Trader Joes)
Wings with lime dipping sauce
Tofu satay with p-nut sauce
Radish with spiced cream cheese
Fresh pineapple and strawberries skewers

Red Velvet cupcakes with cream cheese frosting

Banana orange punch

I will get some additional photos and recipes up in the coming days; oh sure, how about weeks that sounds more like me.

Guest Chef: Ingrid

Welcome to our guest chef Ingrid. Here she is busy in her kitchen attending to my four-course birthday dinner she and her family hosted for me last weekend.

It was all quite yummy. Here is one of the appetizers served.

Stuffed Mushrooms

Everything You Will Need:
1/2 pound of fresh Italian sausage (removed from the casings)
1 1/4 cups of onion (finely chopped).
1 tablespoon of olive oil
2 tablespoons of green bell pepper (finely chopped)
1 pound of fresh mushrooms(medium-sized) (save the caps, remove the stems and chop finely)
1 teaspoon salt, freshly ground pepper
1 3-ounce package of cream cheese
2 tablespoons of butter (melted)
1/4 cup of Italian seasoned breadcrumbs
fresh chopped parsley for garnish

In a large skillet, cook the sausage in the olive oil over medium heat for five to six minutes, stirring occasionally with a wooden spoon to crumble the sausage. Add the chopped onion, green bell pepper, mushrooms stems, the salt and pepper to taste. Continue to cook for six or seven minutes or until the onion and bell pepper are tender. Turn off the heat and stir in the cream cheese. Fill the mushroom caps with the sausage.

In a small bowl, thoroughly mix the butter and the breadcrumbs. Press the stuffed mushroom
caps firmly into the buttered breadcrumbs. Put two tablespoons of water into a nine inch by thirteen inch glass baking dish. Place the mushroom caps in the dish, breaded sides up. Pre- heat the oven to 350 degrees. Bake for twenty to twenty-five minutes or until the breadcrumbs are brown. Sprinkle on fresh chopped parsley and serve.

The finish to the meal were these beautiful cupcakes done by one of our other guest chef's Teri.


Editor's note: If you're interested in my other birthday surprises you can visit my blog.

Sausage, sourdough and red pepper spiedini

These we used as appetizers with a bruchetta of french bread slices toasted with garlic, salt and pepper and spread with Trader Joe's Artichoke and Red Pepper Tapenade mixed with grated Parmesan cheese and broiled until bubbly. Doesn't the color of the red onion just set this off?

• 6 tablespoons Sherry wine vinegar
• 2 tablespoons plus 2 teaspoons Dijon mustard
• 2 garlic cloves, pressed
• 4 teaspoons minced fresh rosemary
• 1 cup olive oil

This makes more than you need for the spiedini but is good on tossed greens, too.

Whisk first four ingredients in a small bowl, then whisk in the oil. Season dressing with salt and pepper. Skewer pre-cooked sausage and sourdough bread alternately with roasted red peppers and red onion slices; brush liberally with dressing. Grill turning often until sausage is nicely browned.